Tomato and Fontina French Toast Sandwich

  • Serves:
  • Cooking Time: 6 MINS
  • Total Calories: CALS

Nutrients per serving:

    Directions

    In large shallow dish, lightly whisk together eggs, milk, thyme, pepper and salt; set aside. Spread 4 of the bread slices with prepared pesto; top with sliced cheese and tomato. Sandwich with remaining bread. Dip into egg mixture, turning to coat both sides and soak up liquid.

    Make-ahead: Cover and refrigerate on waxed paper-lined rimmed baking sheet for up to 12 hours. In large nonstick skillet, melt butter over medium heat; fry sandwiches, turning once, until golden and cheese is melted, 6 minutes.

    Makes 4 servings

    Preparation: 2 minutes

    Cooking: 6 minutes

    Ingredients

    • 4 eggs
    • 2/3 cup (150 mL) milk
    • 1/2 tsp (2 mL) dried thyme (or 2 tsp / 10 mL fresh, chopped)
    • 1/4 tsp (1 mL) pepper
    • pinch salt
    • 8 bread slices, thick (3/4 inch / 2 cm)
    • 1 tbsp (15 mL) pesto, prepared
    • 4 oz (125 g) fontina cheese, thinly sliced
    • 2 plum tomatoes, sliced
    • 2 tsp (10 mL) butter